This hearty Italian-style soup is full of vegetables, macaroni, and Asiago cheese. It comes together in just under an hour and is a perfect dish for a fast weeknight meal. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American 7-Vegetable Minestrone Soup 7-Vegetable Minestrone Soup Recipe | PT1H Serves 4 Ingredients: 1 Teaspoons Extra-Virgin Olive Oil 0.5 Large Onion 2 Cloves Garlic 0.5 Small Bunch Fresh Oregano 1 Medium Carrots 0.5 Large Zucchini 0.5 Large Yellow Squash 0.5 Cup Fresh Corn Kernels 1 Large Tomatoes 2.5 Cups Chicken Stock 7.5 Ounces Great Northern Beans 0.25 Cup Macaroni 3 Ounces Fresh Baby Spinach 0.38 Teaspoon Salt 0.25 Teaspoon Freshly Ground Black Pepper 0.5 Cup Freshly Grated Asiago In a Dutch oven over medium-high heat, heat oil and saute onion until translucent, about 3 minutes. Add garlic & oregano and saute for another 1 minute. Stir in carrots, zucchini, squash, & corn and saute until veggies start to soften about 5 minutes. Remove from heat. In the bowl of a food processor, add tomatoes & 1/3 of the stock and pulse until smooth. Add tomato mixture into the veggie mixture and return the Dutch oven over medium-high heat. Stir in remaining stock and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Stir in beans & pasta and cook until pasta is tender about 10 minutes. Remove from heat and stir in spinach, salt & pepper. Ladle soup into serving bowls and top each with grated Asiago.

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